Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century.[1][2] Farsu magru is available in many areas of Sicily, but some serve it only for special occasions.[2][3][4] This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.
Farsu magru means "false lean", meaning "lean" in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size.[1][5] The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content.[2][3]
Historyedit
Farsu magru dates to the 13th century in Sicily, during the time of the Angevin invasion of the island.[3][4] It has been stated that the dish's name is based upon the French word farce, which means "stuffing".[4] During this time, farsu magru was a simpler dish, typically prepared by simply rolling meat around bread crumbs.[4] As time passed, the dish became more complex, with the addition of more ingredients.[4]
Preparationedit
Farsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle.[6] On top of this is a layer of thin bacon slices. For the filling, crushed bread slices, cubed cheese and ham, chopped onions, garlic and fresh herbs are mixed together.[1][7][6] Subsequently, the filling is evenly distributed, and hard boiled eggs are laid in the middle.[1] The meat is then rolled around the eggs, tied together and cooked in an oven.[1] The dish can also be cooked by poaching.[2][6] It is topped with tomato sauce or tomato purée.[1]
Serviceedit
The dish is typically sliced after cooking occurs.[5] In Sicily, farsu magru is sometimes served at room temperature, along with a fennel salad.[1] Some Sicilians serve the dish only on special occasions.[3][4]
^ abcdefgGoldstein, J. (2004). Italian Slow and Savory. Chronicle Books. p. 174. ISBN978-0-8118-4238-9. Retrieved June 15, 2017.
^ abcdStevens, M. (2004). All About Braising: The Art of Uncomplicated Cooking. W. W. Norton. p. 238. ISBN978-0-393-24118-1. Retrieved June 15, 2017.
^ abcdConte, A.D. (2013). Gastronomy of Italy: Revised Edition. Pavilion Books. p. 306. ISBN978-1-909815-19-3. Retrieved June 15, 2017.
^ abcdefHelstosky, C. (2009). Food Culture in the Mediterranean. Food culture around the world. Greenwood Press. p. 100. ISBN978-0-313-34626-2. Retrieved June 15, 2017.
^ ab"Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)". Los Angeles Times. April 25, 2010. Retrieved June 15, 2017.
^ abcFort, M. (2009). Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa. St. Martin's Press. pp. 49–50. ISBN978-0-312-55918-2. Retrieved June 15, 2017.
^Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 383. ISBN978-1-4422-6804-3. Retrieved June 15, 2017.
Further readingedit
Eufemia Azzolina Pupella: Die Sizilianische Küche. Casa Editrice Bonechi, Florenz 1996, ISBN88-8029-598-5.
Chris Meier u. a.: Sizilien. Kulinarische Reiseskizzen. Hädecke Verlag, Weil der Stadt 1997, ISBN3-7750-0307-X.
December 18, 2023
farsu, magru, also, spelled, farsumagru, also, referred, farsumauru, falsomagro, falsumagru, traditional, meat, roll, dish, sicilian, cuisine, that, dates, 13th, century, available, many, areas, sicily, some, serve, only, special, occasions, this, roast, prepa. Farsu magru also spelled as farsumagru and also referred to as farsumauru falsomagro and falsumagru is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century 1 2 Farsu magru is available in many areas of Sicily but some serve it only for special occasions 2 3 4 This roast is prepared mainly in rural regions in the interior of the island Farsu magru means false lean which has been attributed to the amounts of meat used in the dish and also to the lean low fat nature of the meats typically used Farsu magru Contents 1 Etymology 2 History 3 Preparation 4 Service 5 See also 6 References 7 Further readingEtymology editFarsu magru means false lean meaning lean in the sense that a relatively small amount of meat ingredients are used to prepare the dish which is otherwise substantial in size 1 5 The false lean moniker has also been claimed to describe the way in which the lean low fat cuts of meat that are typically used in the dish contrast with the stuffing which has a higher fat content 2 3 History editFarsu magru dates to the 13th century in Sicily during the time of the Angevin invasion of the island 3 4 It has been stated that the dish s name is based upon the French word farce which means stuffing 4 During this time farsu magru was a simpler dish typically prepared by simply rolling meat around bread crumbs 4 As time passed the dish became more complex with the addition of more ingredients 4 Preparation editFarsu magru is prepared with beef or veal slices that are flattened and superimposed to form a large rectangle 6 On top of this is a layer of thin bacon slices For the filling crushed bread slices cubed cheese and ham chopped onions garlic and fresh herbs are mixed together 1 7 6 Subsequently the filling is evenly distributed and hard boiled eggs are laid in the middle 1 The meat is then rolled around the eggs tied together and cooked in an oven 1 The dish can also be cooked by poaching 2 6 It is topped with tomato sauce or tomato puree 1 Service editThe dish is typically sliced after cooking occurs 5 In Sicily farsu magru is sometimes served at room temperature along with a fennel salad 1 Some Sicilians serve the dish only on special occasions 3 4 See also edit nbsp Italy portal nbsp Food portalBraciolone Scotch egg List of rolled foodsReferences edit a b c d e f g Goldstein J 2004 Italian Slow and Savory Chronicle Books p 174 ISBN 978 0 8118 4238 9 Retrieved June 15 2017 a b c d Stevens M 2004 All About Braising The Art of Uncomplicated Cooking W W Norton p 238 ISBN 978 0 393 24118 1 Retrieved June 15 2017 a b c d Conte A D 2013 Gastronomy of Italy Revised Edition Pavilion Books p 306 ISBN 978 1 909815 19 3 Retrieved June 15 2017 a b c d e f Helstosky C 2009 Food Culture in the Mediterranean Food culture around the world Greenwood Press p 100 ISBN 978 0 313 34626 2 Retrieved June 15 2017 a b Recipe Farsumagru Rolled Steak Stuffed Sicilian Style Los Angeles Times April 25 2010 Retrieved June 15 2017 a b c Fort M 2009 Sweet Honey Bitter Lemons Travels in Sicily on a Vespa St Martin s Press pp 49 50 ISBN 978 0 312 55918 2 Retrieved June 15 2017 Philpott D 2016 The World of Wine and Food A Guide to Varieties Tastes History and Pairings Rowman amp Littlefield Publishers p 383 ISBN 978 1 4422 6804 3 Retrieved June 15 2017 Further reading editEufemia Azzolina Pupella Die Sizilianische Kuche Casa Editrice Bonechi Florenz 1996 ISBN 88 8029 598 5 Chris Meier u a Sizilien Kulinarische Reiseskizzen Hadecke Verlag Weil der Stadt 1997 ISBN 3 7750 0307 X Retrieved from https en wikipedia org w index php title Farsu magru amp oldid 1188505577, wikipedia, wiki, book, books, library,
